Sephardic Sweet Potatoes And Squash - cooking recipe

Ingredients

1 lb acorn squash (I've only used butternut) or 1 lb butternut squash (I've only used butternut)
1 lb sweet potatoes or 1 lb yam
2 tablespoons vegetable oil
1/4 cup dried cranberries or 1/4 cup dried cherries
2 tablespoons brown sugar
1 teaspoon ground cinnamon

Preparation

Preheat oven to 375\u00b0F.
Peel the squash and sweet potatoes.
Cut both the sweet potatoes and the squash into 1 inch cubes. Place most of the oil in the pan (I use a 9-inch13\"), and add the sweet potatoes and the squash and bake, covered with aluminum foil for about 20 minutes.
After 20 minutes is up, remove dish from oven and remove foil.
Add cranberries (I use more than 1/4 cup).
Sprinkle the sugar and cinnamon on top and dribble with remaining oil (again, I use a little more of the sugar, cinnamon and oil).
Bake uncovered at 375\u00b0F for 30-35 minutes, or until well browned.